Happy Tuesday, friends! Today, we’re sharing a “shrimply” amazing pasta recipe that we just couldn’t keep to ourselves. You’ll want to make this shrimp scampi dish over and over again, because it’s reaalllyyy good. Not only is it incredibly flavorful, thanks to the additions of red pepper, lemon and lots of garlic, it’s also seriously easy to prepare (just three simple steps!).
Did we mention you can have this dish on the table in around 20 minutes flat? Especially when you’re busy, having recipes like this in your back pocket that you can whip up in no time at all is critical. But, even though it’s a quick dinner, one reason we love shrimp scampi and keep coming back to it is because it always feels like a “special” dish. Whether you’re feeding your family on a weeknight, having a date night at-home or hosting a dinner party with friends, it’s one tried-and-true dish that will never let you down, no matter the occasion.
Now, for all of you gluten-free seafoodies out there, you’ll be happy to know that this recipe can easily fit into your diet. All it takes is a simple switch from the whole-wheat linguini to your favorite gluten-free or veggie noodles. We think zoodles would work perfectly with the other flavors in this dish.
As always, we hope you enjoy!
Seriously Garlicky Shrimp Scampi Recipe
Prep time: 5 minutes
Cook time: 15 minutes
- 12 oz. whole-wheat linguini (for gluten-free version, opt for gluten-free or zucchini noodles)
- 4 cups baby spinach
- 3 tsp. olive oil, divided
- 4 cloves garlic, minced
- 1 lb. raw shrimp, peeled, deveined and tails removed
- ½ tsp. crushed red pepper flakes
- ¼ cup dry white wine (can substitute chicken broth)
- 1 Tbsp. lemon juice
- 1 Tbsp. lemon zest
- Chopped parsley, to taste
- Freshly shaved Parmesan cheese, to taste (optional)
- Sea salt and black pepper, to taste
- Cook noodles according to instructions. (While noodles are cooking, see step 2, below, for preparing shrimp in garlic sauce.) After draining pasta, quickly return it to pot and stir in spinach and 1 tsp. olive oil, allowing hot pasta to wilt spinach.
- While pasta is cooking, heat 1 tsp. olive oil in large skillet on medium-high. Add garlic and cook for 1 minute. Then add shrimp, red pepper flakes and a dash of salt and pepper. Sauté for 3-4 minutes, or until shrimp is pink on both sides. Add white wine or chicken broth, plus lemon juice and zest. Cook for another minute or two, then remove from heat.
- Add shrimp mixture to pasta in pot. Stir in parsley and remaining 1 tsp. olive oil; toss to mix. Serve garnished with Parmesan, if desired.
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